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Claudia Fleming

11 Podcast Episodes

Latest 18 Jul 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Pastry Chef Claudia Fleming’s Third Act

Radio Cherry Bombe

Revered Pastry Chef Claudia Fleming made her name at Gramercy Tavern, the landmark New York City restaurant, in the 1990s with her stripped-down, seasonal desserts. Her cookbook, "The Last Course," was published in 2001 and it became such a cult classic, it was reprinted in 2019. Fans could later find Claudia at the North Fork Table & Inn, which she opened with her husband Gerry Hayden in the heart of Long Island farm and wine country. She sold the inn last year. Now, Claudia is back in New York City with an exciting job: corporate pastry director of Union Square Hospitality Group. She is in charge of mentoring and hiring the next generation of pastry chefs at the organization, which includes The Modern, Maialino, Daily Provisions, and her original home, Gramercy Tavern. Claudia joins us to tell us all about her new gig, what she’s looking for in a pastry chef, the ingredients she’s loving, and her thoughts on today’s pastry scene. Don’t miss her chat with host Kerry Diamond. Thank you to Bouvet Ladubay sparkling wine for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center.


28 Jun 2021

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Desserts with Claudia Fleming

Hot Takes on a Plate

Claudia Fleming is one of America’s most influential and revered pastry chefs. So imagine how she reacts when Rob Petrone tries to tell her that milk chocolate is better than dark chocolate. (Yeah, not good.) The James Beard Award winner joins Rob to debate desserts and share her future plans now that she’s sold her acclaimed restaurant, The North Fork Table & Inn on Long Island.For more on Claudia and how to order The Last Course: https://www.chefclaudiafleming.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.


22 Jul 2020

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Baking Q&A with Claudia Fleming

Christopher Kimball’s Milk Street Radio

Legendary pastry chef Claudia Fleming gives us a crash-course in baking. We discuss her tried-and-true techniques, her all-time favorite desserts and her experience working at New York City’s Jams in the 1980s. Plus, reporter Alli Fam brings us the story of green crabs, an invasive species whose population is on the rise; Bianca Bosker walks us through the fascinating history of tablescaping; and we present a recipe for Thai street food at home.Get this week's recipe, Thai Grilled Pork Skewers: https://www.177milkstreet.com/recipes/thai-grilled-pork-skewers-moo-ping-barbeque-dinner-chili-limeThis week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.See acast.com/privacy for privacy and opt-out information.


5 Jun 2020

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Pastry Chef Claudia Fleming - A Decadent Dance of Desserts

One Woman Kitchen

Claudia Fleming is one of the most beloved pastry chefs in America. She gained international acclaim as the pastry chef at the three-starred Gramercy Tavern along with Chef Tom Colicchio. Credited with blending sweet and with savory in her remarkable desserts with chocolate caramel tarts with sea salt among her most famous. Her book "The Last Course: The Desserts of The Gramercy Tavern" became a cult classic and was published to great fanfare. Claudia is also a winner of the coveted James Beard Outstanding Pastry Chef Award . Reading Nancy Silverton's book changed her life, and how to make the perfect caramel. Claudia shares her story of going from ballerina to superstar pastry chef with author and chef Rozanne Gold.See omnystudio.com/listener for privacy information.


25 Mar 2020

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Special Sauce: Claudia Fleming on the Pitfalls of Your Passion [2/2]

Special Sauce with Ed Levine

On this week's Special Sauce, I continue my conversation with visionary pastry chef Claudia Fleming. But before we get to Claudia's captivating story, Kenji fields a question from Serious Eater Joan Moore, who wants to know how long the blade on her Cuisinart food processor should last. After Kenji delivers his characteristically thoughtful answer, Claudia and I pick up where we left off last week, and talk about her harrowing and moving journey. We start off by examining why she and her late husband, the prodigiously talented chef Gerry Hayden, decided to pack up their knives and scrapers, leave New York City, and buy an inn on the North Fork of Long Island, despite the fact that at the time, Claudia was, as she says, "kind of the it-girl when we left. I was on top of the world." Turns out, the move was made in part for Gerry. "I felt like I was eclipsing the larger talent in the relationship," Claudia says. "He devoted his entire life to being a chef, a cook. I loved him very much and wanted him to have his time. I hope that doesn't sound patronizing. I wanted him to live his dream and I wanted to help facilitate that." The inn hardly turned out to be a panacea. "It was a little money pit and it was a bit like The Shining," Claudia remembers. "It was kind of crazy. The inn was literally falling down and falling apart... There were lots of hysterical things about that. But it was kind of creepy and scary, too." If there was a single lesson Claudia took away from the experience, aside from the necessity of being well capitalized, it was this: "Beware of your passion. It can kill you." The battle to keep the dream of the inn alive took a tragic turn when Gerry was diagnosed with ALS, also known as Lou Gehrig's Disease. Claudia became chief caregiver to Gerry, even as she was running the inn. And yet somehow they persevered. "I got my strength from him," Claudia says, explaining how she managed to keep everything running. "I'm like, 'How is he doing this?' It was incredible. I'm like, 'If he can do it, I can do it with him.'" Claudia and I also spend some time talking about the reissuing (a rare occurrence in the cookbook world) of her profoundly influential book, The Last Course: The Desserts of Gramercy Tavern. I ask Claudia what she set out to do with the book. "I was trying to make restaurant desserts more accessible by deconstructing them," she says. It was also a way for her to advance the idea of dessert as something more than just something sweet to end a meal. "I think maybe I was or am a frustrated cook," Claudia says, "so I started making dessert just like another course: the last course. It became less about sweet than about just another course that wraps up the dinner. It didn't come out of left field." To close out the episode, Daniel Gritzer checks in from the Serious Eats test kitchen and schools us on grilling pork chops. "Grilling pork chops can present similar problems as chicken breasts. The meat is lean and prone to drying out, even with the slightest overcooking. With a few simple steps, though, you can guarantee that your pork chops will be juicy and perfect every time." I urge all Serious Eaters to check this episode out, just because Claudia Fleming's story is so moving. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=452053


5 Mar 2020

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Special Sauce: Kenji on Vegetarian Chile Verde, Claudia Fleming on Lego Desserts [1/2]

Special Sauce with Ed Levine

There are forgotten giants in the food world, people who have profoundly influenced what we eat, but whose names we barely know. James Beard Award-winning pastry chef Claudia Fleming is one of those people. She is the author, along with Melissa Clark of the New York Times, of The Last Course: The Desserts of Gramercy Tavern, which you'll find on the bookshelf of anyone who's serious about dessert. She is also my guest on the next two episodes of Special Sauce, and man does she have some stories to tell! First, in this week's episode, Claudia talks about ice cream, dance, and dessert construction; then, in next week's episode, she'll talk about love and loss. When Claudia first became a pastry chef, it was the era of vertical desserts, which she wasn't thrilled about. As she says in the book, "I wasn't very interested in Legos. I wanted it to taste like something." She expanded on that notion in the interview. "They make things that stacked on top of each other and how high can we make it before it falls down," she says. "Technically, the only way to do that is with tons of sugar and it's almost inedible. You'd have this tiny edible thing on the plate and then you have all of these things on top." Claudia has a gender-based theory for why that trend came about, and why her approach is different: "I think it's a more feminine approach because- I'm going to be really sexist- boys like to build things. Women nourish more. I'm being incredibly generalistic and very sexist, but that's my experience." But before we hear from Claudia, Serious Eater Ryder Cobean asks Kenji for a non-meat alternative to use in Kenji's very fine pressure cooker chile verde. Kenji offers up two ideas. One is soy-based and not so surprising. The other, however, shocked the hell out of me. I'm not giving it away here, but I will give you a hint: It's a fruit I most often associate with the Caribbean. Finally, we hear from our beloved Pastry Wizard Stella Parks about how to improve your banana bread, no matter which recipe you use. Pastry chef legend Claudia Fleming on the rise and fall of Lego-like desserts, Kenji on losing the meat in his pressure cooker chile verde, and BraveTart weighing in on banana bread. Quite an episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/02/claudia-fleming-1-1.html


28 Feb 2020

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The Last Course | Claudia Fleming

Cookery by the Book

10 Feb 2020

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Episode 99: Claudia Fleming (North Fork Table & Inn; author, The Last Course) and bonus guest Jeff Gordinier (Esquire magazine)

Andrew Talks to Chefs

Andrew drove out to Southold, NY, this summer to visit influential pastry chef Claudia Fleming at her North Fork Table & Inn. They spoke about Claudia's Italian-Irish upbringing, her early days as an aspiring dancer, her transition to restaurant work (starting in the front of the house), and ascension to opening pastry chef at Gramercy Tavern, where she inspired generations of colleagues. Claudia worked in such seminal restaurants as the original Jams, Tribeca Grill, and Union Square Cafe, all of which are discussed in detail, as is the reissue of her cookbook The Last Course, just published last week.Joining Andrew for the intro this week is his colleague and neighbor Jeff Gordinier, food & drinks editor of Esquire magazine, whose 2019 Best New Restaurants list recently debuted. Jeff shares his extensive selection process, as well as some highlights from the list.Episode guide:1:25 - 33:40  Intro with Esquire magazine food & drinks editor Jeff Gordinier33:40 - 1:28:10 Claudia Fleming, part 11:28:40 - 1:39:28 More with Jeff Gordinier (mid-Show break)1:39:28 - 2:10:10 - Claudia Fleming, part 22:10:10 Wrap up with Jeff GordinierLinks:Andrew Talks to Chefs official websiteNorth Fork Table & Inn (Claudia's restaurant & inn)The Last Course (Claudia's book)Esquire's Best New Restaurants 2019Hungry (Jeff Gordinier's latest book)Please tell a friend about Andrew Talks to Chefs and/or rate/review us on your favorite podcast platform. Thanks for listening![photo of Claudia Fleming by Eric Striffler]

2hr 10mins

20 Nov 2019

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Life After "The Last Course": Claudia Fleming

Speaking Broadly

What is it like to be one of the most beloved pastry chefs in America, to step away from the spotlight to prioritize your new husband's dream of opening a seaside table and inn, and to have that dream unexpectedly and devastatingly shattered? In this episode, host Dana Cowin speaks to Claudia Fleming about her life since leaving Gramercy Tavern, the reissue of her landmark book, "The Last Course", and her reinvigorated perspective on life and travel.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Speaking Broadly is powered by Simplecast.


15 Nov 2019

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The Pastry Pro's Pastry Pro, Claudia Fleming

Radio Cherry Bombe

The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 


14 Nov 2019